Skip to main content

Table 1 Dietary intakes of the participants across tertiles of the dietary inflammatory index1

From: The relationship between dietary inflammatory index and psychosomatic complaints profiles: results from SEPAHAN cross-sectional study

Variables

Tertiles of the dietary inflammatory index

P value2

1 (−5.55, −2.60)

2 (−2.61, − 1.52)

3 (− 1.53, 4.61)

n

939

940

939

 

Energy (kcal/d)

2040.02 ± 25.94

2273.71 ± 25.67

2844.32 ± 26.05

< 0.0001

Carbohydrate (% of total daily energy)

50.64 ± 0.28

48.41 ± 0.27

48.42 ± 0.29

< 0.0001

Fat (% of total daily energy)

36.30 ± 0.23

38.07 ± 0.22

38.18 ± 0.24

< 0.0001

Protein (% of total daily energy)

15.29 ± 0.08

14.93 ± 0.08

14.22 ± 0.08

< 0.0001

Fiber (g/d)

27.12 ± 0.16

22.96 ± 0.16

17.67 ± 0.17

< 0.0001

Caffeine (mg/d)

88.37 ± 3.27

96.49 ± 3.14

112.97 ± 3.37

< 0.0001

Total folate intake (μg/d)

604.36 ± 4.28

569.21 ± 4.11

549.68 ± 4.41

< 0.0001

Vitamin B6 (mg/d)

2.24 ± 0.01

2.01 ± 0.01

1.69 ± 0.01

< 0.0001

Vitamin B12 (μg/d)

2.99 ± 0.04

3.00 ± 0.04

2.90 ± 0.04

0.101

Mg (mg/d)

366.34 ± 1.68

333.74 ± 1.61

284.99 ± 1.73

< 0.0001

Omega-3 fatty acids (g/d)

2.28 ± 0.04

2.25 ± 0.04

2.23 ± 0.04

0.648

Food groups

 Fruit (g/d)

452.98 ± 7.53

311.71 ± 7.23

196.13 ± 7.76

< 0.0001

 Vegetables (g/d)

322.29 ± 3.74

235.29 ± 3.59

161.13 ± 3.85

< 0.0001

 Nuts, legumes and soy (g/d)

65.72 ± 1.24

58.79 ± 1.19

43.07 ± 1.27

< 0.0001

 White meat (g/d)

66.27 ± 1.55

64.54 ± 1.48

60.46 ± 1.59

0.039

 Red meat (g/d)

83.02 ± 1.40

82.09 ± 1.35

69.79 ± 1.44

< 0.0001

 Hydrogenated vegetable oil (g/d)

9.67 ± 0.38

10.52 ± 0.37

11.36 ± 0.39

0.014

 Refined grains (g/d)

338.03 ± 5.67

375.38 ± 5.44

460.88 ± 5.84

< 0.0001

 Whole grains (g/d)

57.00 ± 2.69

51.73 ± 2.58

23.19 ± 2.77

< 0.0001

  1. 1Values are Mean ± SE. Nutrients were adjusted for age, sex and total energy intake (kcal). Energy intake was adjusted for age and sex. Tertile 1: low pro-inflammatory properties, tertile 2: medium pro-inflammatory properties and tertile 3: high pro-inflammatory properties
  2. 2From analysis of covariance (ANCOVA), with energy considered as the absolute amount per day